What are the production steps of Maotai-flavor wine in a big country and a small town?

It is clearly stipulated in the national standard of Maotai-flavor liquor that Maotai-flavor liquor should not contain aroma, taste and color substances produced by edible alcohol and non-alcoholic fermentation, but should be made from sorghum, wheat and water by traditional solid-state fermentation, and there are detailed regulations on inspection rules, labels, packaging, transportation and storage.

Qu (mainly wheat) was made into blocks and fermented in the warehouse, and its temperature gradually increased to above 60℃. Fermented and stored for more than a few months before use. This is high-temperature brewing.

Xiasha

"Sand" is the sorghum in Maotai Town and its surrounding areas. The process of first feeding production is the so-called "Xiasha" in the production of Maotai-flavor liquor. The first step of "desanding" is "moistening sand", that is, the sorghum is washed several times with boiling water at about 100℃. On the one hand, it can wash away the dregs, on the other hand, sorghum can absorb water. Then the sorghum is steamed for about two hours. This link is crucial. Sorghum should not be overcooked or too tender.

Cooked sorghum should be spread on the ground to "cool", and workers will keep turning it over with wooden shovels. When the temperature drops to about 35℃, koji is added. Fill one retort with 1500 kg of sorghum, and add about 220 kg of koji for the first time. The overall ratio of sorghum to distiller's yeast is 1: 1, but distiller's yeast should be added in eight times, and the amount added each time is different, with an average of 10% of sorghum.

After the first koji stirring, the distiller's grains piled up into a cone more than one meter high. After the first fermentation, the koji was shoveled into the cellar for storage-entering the "cellar period". A month later, the pit was opened and "secondary feeding" began, that is, new sorghum was added according to the ratio of 1: 1, and cooking continued. After spreading and cooling, add distiller's yeast, collect and ferment, and then enter the cellar. The first two cooking materials do not take wine, just to increase fermentation time and intercept more microorganisms. After another month or so, the third cooking began. It was from February to June in 65438-the following year 10, and the first wine collection began. After that, the distiller's grains are spread and cooled, added with koji, piled up and cellar-lowered. This cycle, once a month, until the seventh time after taking the wine, the time has arrived in August of the following year, and the winery began to "lose bad". The wine from the third time to the fifth time is the best, which is called "big return wine", the wine from the sixth time is "small return wine" and the wine from the seventh time is "chasing rotten wine".

Put it in the warehouse

All kinds of raw wine obtained by distillation should be stored separately in containers, in a dark and sealed place, preferably underground, because underground is an environment with little temperature change and basically keeps normal temperature; Storage in natural caves can promote the fermentation of maotai-flavor wine to be more mellow. After three years of aging, the wine tastes mellow and soft.

Careful mixing

The original wine stored for three years should be blended into small samples, then blended in large scale and stored for another year. Only after passing the management inspection and evaluation, can it be packaged and delivered from the factory. It takes at least three years to produce an authentic maotai-flavor base wine, and then it is blended with 20-year-old wine. It should be noted that this blending is a homogeneous blending of maotai-flavor new wine and maotai-flavor old wine, not a blending of alcohol and wine, not a blending of water and wine.